EVALUATION OF MICROBIAL COMMUNITY DYNAMICS IMPACTING THE SHELF-LIFE OF PROCESSED MEATS

Study 2 was designed to determine differences in thebacterial communities of various phases throughout processing, from raw ground beef tocooking, slicing, and applying an antimicrobial or post-lethality treatment. Raw groundbeef and sliced bologna had similar bacterial community profiles, having the leastmicrobial diversity with a high prevalence of Pseudomonas, while both cured anduncured links, and bologna with high pressure processing (HPP) or with organic acidsalts had a higher proportion of various Firmicutes and Proteobacteria